Advertisement
Soufflé d’Épinards
Spinach Soufflé
Preparation info
- Difficulty
Medium
Appears in
By Alma Lach
Published 1974
Method
Remove spinach leaves from the stems. Drop leaves into boiling water for 1 minute to blanch them, then plunge into cold water. Drain, chop, and then blot with paper towels to remove moisture. Squeeze dry in more paper towels
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title